a shameless self-promotion . . .
One of our photos from Italy has been entered in a photo contest.
Our photo is currently number 17 out of 382 photos.
You can vote by clicking here.
Remember a 10 is good!
Feel free to e-mail the link to friends and loved ones!
I've not had something in Weekend Herb Blogging for a few weeks and decided to do something about that today. This is my fifth post for the Weekend Herb Blogging event started by Kalyn of Kalyn Kitchens. Each week someone takes on the immense task of 'hosting' the event. This involves gathering up all of the information and putting it all into a enormous post! This week's host is Kalyn.
We wanted a nice leisurely breakfast this morning - even more so because of the additional hour we 'earned' from the clock change. I asked Paul what he would like and he quickly declared 'buttermilk pancakes with raspberries' - he does have a tough life doesn't he?
I decided that I wanted to have some sausage patties to go with the panckes and decided to make these. This recipe features two herbs which happily are still going strongly in the garden - sage and parsley. I was surprised at the amount of parsley actually - 1/2 a cup seemed like a lot, but because I like parsley I decided to go with it.
Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established. Most people think of it as a garnish, yet it has numerous health benefits.
In fact, the Romans believed that nibbling on parsley springs would enable them to drink more wine without becoming drunk! While that may not be true, parsley has many real benefits for our health. Raw parsley cleanses the blood, dissolves sticky deposits in veins, maintains elasticity of blood vessels, facilitates removal of moderately sized kidney and gallstones, treats deafness and ear infections, and benefits the sexual system. And chewing parsley prevents bad breath! Not bad for something which is commonly thrown away as a plate garnish!
Prep: 25 min., Chill: 8 hrs., Cook: 12 min. per batch.
Freshly grated apple adds a tangy flavor to this spicy turkey sausage. We used a Fuji apple, but any other sweet, crisp apple or pear would make a delicious substitute.
I 'lightened' the recipe up a bit by using ground Turkey breast, and an egg white instead of the whole egg. In addition, I baked them in the oven until they were cooked through instead of frying them; this resulted in a paler looking colour than you would get from the frying but the taste made up for it!
1 large Fuji apple
2 garlic cloves, minced
1 1/4 pounds lean ground turkey
1/2 cup chopped fresh parsley
1/4 cup finely chopped fresh sage
1 3/4 teaspoons salt
1/2 teaspoon dried crushed red pepper
1/2 teaspoon black pepper
1 large egg, beaten
2 teaspoons olive oil
Peel and core apple; coarsely shred apple with a hand grater. Place in a wire-mesh strainer; drain well, pressing gently with paper towels.
Combine apple, garlic, and next 7 ingredients in a bowl; stir until blended. Shape mixture into 16 patties (about 2 tablespoons each). Place patties on a wax paper-lined baking sheet. Cover and chill 8 hours or overnight.
Heat oil in a large nonstick skillet over medium heat. Cook patties, in batches, about 6 minutes on each side or until browned and done.
Note: Make patties ahead by wrapping in wax paper and heavy-duty aluminum foil and freezing up to 2 weeks. Thaw frozen patties overnight in the refrigerator, and cook as directed.
Yield: Makes 8 servings
CALORIES 139 (45% from fat); FAT 7g (sat 1.6g,mono 1.1g,poly 0.2g); PROTEIN 14g; CHOLESTEROL 87mg; CALCIUM 43.5mg; SODIUM 604mg; FIBER 0.8g; IRON 1.4mg; CARBOHYDRATE 4.5g
Southern Living, JULY 2005